Grandma Jeannie and Annie Mae’s Tzimmis

Grandma Jeannie and Annie Mae’s Tzimmis

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My Mother never liked to cook. She tried to cook a few things when she was first married but the kitchen was never her happy place. Enter Annie Mae, who came to work for my parents before I was born. We lived in the same building as my Grandparents; so it was very easy for my Grandmother to come over and teach Annie Mae all the traditional recipes that my Great Grandmother brought over from Russia in 1913. Grandma Jeannie died when I was six years old; but Annie Mae continued her tradition by making the same recipes for the holidays for over 60 years until she died herself. Fortunately, when I was old enough to catch on, Annie Mae showed me how to make all those recipes by feel. When I grew up, I was able to write them down so that other people could taste the yumminess.

Over the years, I added white potatoes and carrots to my Grandmother’s recipe to reflect what my husband enjoyed from his childhood. It’s all delicious! Any vegetarians in your group or would you just prefer to leave out the meat? Clink on the link to find my vegetarian version: Vegetarian Tzimmis

Hint: Make this recipe a day or two before serving it; so you can remove as much fat as possible from the sauce.

Prep time: 20 minutes

Grandma Jeannie's and Anna Mae's Tzimmis

By Gloria Kobrin Published: July 27, 2017

  • Yield:

  • 10-12 Servings


  • 4 pounds sweet potatoes peeled and sliced 1/2 inch thick
  • 2 pounds White Potatoes peeled and sliced 1/2 inch thick
  • 1 pound pitted prunes
  • 1 pound baby carrots
  • 3 pounds Flanken
  • 3/4 cup dark brown sugar
  • 1/2 cup fresh lemon juice about 2 large lemons


  • large casserole with cover
  • oven to table casserole a rectangular dish with two-three inch sides works best
  • slotted spoon


  1. Place one or two pieces of flanken on the bottom of the casserole. Scatter half the sweet potatoes, white potatoes, prunes and carrots over the meat. Sprinkle half the brown sugar and lemon juice over this layer. Place the remaining flanken on top and cover with all remaining ingredients. Fill the casserole with water until the ingredients are barely covered. Bring to a boil on top of the stove and then reduce heat to a simmer. Cover casserole. Simmer ingredients for 90 minutes. Remove from heat and cool.
  2. Carefully, remove meat, potatoes, carrots and prunes from the gravy. Arrange them in an oven to table serving dish. Pour gravy in another container. Place both in fridge overnight.
  3. The next day, preheat oven to: 375°F. Remove casserole and container of gravy from fridge. With a slotted spoon, remove the thick layer of fat that will have formed over night. Taste gravy. Add more brown sugar and /or lemon juice depending on your taste. Pour gravy over meat and vegetables. Place casserole in oven and bake for two to three hours uncovered. Baste constantly until gravy has thickened and glazed the Tzimmis. If the top layer begins to brown too much, cover the casserole lightly with foil; and continue to cook. Serve hot. This recipe can be cooled completely and frozen.